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Begin by cooking the spaghetti in salted water until al dente, then reserve some pasta water before draining.
In a pan, heat the olive oil over medium heat and add the minced garlic, cooking until fragrant but not browned.
Add the cooked spaghetti to the pan, along with a splash of the reserved pasta water to create a silky sauce.
Toss in the freshly chopped parsley and a pinch of cayenne pepper for a bit of heat, mixing everything well to ensure the pasta is evenly coated.